Broccolini, Garlic, Lemon, and Feta


200g fresh broccolini

1 lemon, half juiced, and half cut into wedges

1 large garlic clove, thinly sliced or minced

1 -2 tbsp feta cheese, crumbled

1 tbsp extra-virgin olive oil

1 tbsp salt for boiling

Salt and ground black pepper, to taste


Trim about an inch off the bottom of the broccolini stalks.

Juice half of the lemon and cut the other half into wedges. Set aside.

Bring a large pot of water to a rolling boil then add a tablespoon of salt. As soon as the water is boiling, prepare an ice bath in a large bowl (big enough to submerge the blanched broccolini). Add broccolini to the boiling water and blanch for 2 minutes (be careful not to leave them in for longer!)

Strain broccolini and immediately submerge in the prepared ice bath to halt cooking. After about a minute in the ice bath, transfer the broccolini back to the strainer and let drain until almost ready to serve.

Heat a large sauté pan over medium heat and add a tablespoon of extra-virgin olive oil. Swirl the oil around the pan then add the sliced/minced garlic and cook until fragrant, about a minute. Add the broccolini, sprinkle with pinches of salt and ground black pepper, and toss to coat with the garlic and oil.

Pour lemon juice evenly over the broccolini and toss again, add the feta. Transfer to a serving dish and serve immediately, garnished with lemon wedges.


Join Our Newsletter